Catering to your aircraft in Posadas.
At SARP the weather sets the day, and storms can move a departure. We pack regional dishes sealed and labelled so the crew can re-plate whenever the aircraft finally goes.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Misiones is Argentina's green, red-earth province, and its private jet menu reflects it: river fish from the Parana, yerba mate grown on local plantations, cassava and corn turned into breads and cakes. A good inflight menu for Posadas starts from these products, not from a generic European list. Private jet food from here is warm-climate food, so we choose dishes that hold well and travel in sealed trays.
Local specialities in {Region} are humble and strong: chipa, a cheesy cassava bread; sopa paraguaya, a dense corn cake; mbeju; and grilled surubi or dorado from the Parana. We pack them as private jet platters or gourmet inflight meals, and add private jet snacks such as mate with alfajores and tropical fruit. Every private jet menu is tuned to the cabin and the galley you fly.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Posadas looks across the Parana toward Paraguay, and the airport mixes domestic Argentine traffic with the occasional business jet heading to the Iguazu region. Private jet catering at SARP is a simple brief once you know the humidity, the produce and the customs rules. Inflight catering for these legs leans on chilled plates and sealed trays, with hot dishes finished in your oven. In-flight catering and aviation catering orders are coordinated with the FBO, covering business aviation catering and executive jet catering. Diplomatic flight catering and cabin crew meals are handled the same way, quietly and by protocol.
Business jet catering at Posadas usually means a small party on the way to Iguazu, a plantation visit or a river trip. Corporate jet catering and VIP flight catering here start from the type of galley and the guest list. For charter flight catering and luxury inflight catering, our private jet chef drafts a bespoke menu around river fish, local fruit and Argentine beef.
When a delegation flies into Posadas, the protocol office, not the kitchen, sets the rules. We provide government flight catering and head of state flight catering with a fixed team, sealed handover and full ingredient records, and state visit aircraft catering is adapted to each visit. VIP aviation catering stays discreet throughout.
Special meals at Posadas are built around local cooking, where cassava, corn and cheese are everywhere and wheat or dairy can hide in breads and cakes. We plan kosher, halal, vegan, gluten free and allergen free meals as a separate preparation, box and label, and prepare kids meals the same way. Tell us the restrictions with the passenger list and we adapt the menu before cooking begins.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
When the crew sits out a long wait at Posadas, a proper meal matters. We prepare crew meals on request, ordered and invoiced like the rest of the file. Flight crew meals travel as crew meal boxes labelled CREW, so nobody mistakes them for a guest tray. Pilot meals and cockpit meals are separate dishes for each seat, which is how we deliver different meals for pilots when the policy asks for it. Crew catering and cabin crew meals can sit on the same order, chilled or ready for your oven.
Your handling agent at Posadas is the link: FBO catering reaches the aircraft only through the airside route they arrange. We send catering delivery to the FBO on your slot, and ground handling catering is confirmed with the general aviation terminal. Handling agent catering is simply part of the file.
Larger business aircraft calling at SARP may need a high loader to reach the cabin door, while smaller jets are loaded by hand from a cart. Galley catering is sized to the aircraft's galley, with airside catering delivery agreed with the FBO or handling agent. Aircraft provisioning is planned from the type, the door height and the slot.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Posadas is the capital of Misiones, and the airport serves it with a single runway and a modest terminal. Airport catering here leans on local suppliers, and general aviation arrives mostly for tourism and business around the region. FBO services and ground handling services are agreed through your handling agent, which is also how a catering handover gets cleared to the apron.
Business aviation at Posadas is light but real: executives, tourism operators and charter flights to the Iguazu region. Inflight catering and in-flight catering here lean on seasonal produce, and aviation catering for the field is adapted to a quiet apron. A business aviation hub it is not, but business aviation catering and executive jet catering are planned the same as anywhere. Diplomatic flight catering is rare and handled by protocol; cabin crew meals complete the picture.
Argentine customs and the agricultural authority check animal and plant products on entry, so fresh meat, dairy and fruit from abroad are often refused at SARP. Food prepared locally and handed over sealed at the aircraft keeps your galley clear. Your handling agent, through the FBO services and ground handling services on the field, can confirm what the inspectors expect, and leftover catering follows local disposal rules.
Average rating from the cabin crew and pilots we cater for.
“Packing chicken skewers with a couscous salad for 3 passengers at PSS needed careful thought, especially given a changing departure schedule. This experience of aviation catering services gave us a useful reference for managing galley preparation on another departure. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in divided catering boxes. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Timing and organisation mattered at Libertador Gral D Jose De San Martin Airport, where our order of mushroom risotto and a green salad for 4 people involved a family lunch request. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Having 6 guests request mini sandwiches and individual desserts at SARP meant planning the portions carefully while accounting for a changing departure schedule. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
Think in dishes: river fish and beef carry a different price from salads and snacks. A long turnaround lets you add hot courses, while an early slot pushes toward chilled plates. Give us the passenger count and we return a clear private jet catering quote.
If your leg is long enough to need two services on board, tell us the pattern: first a chilled starter, then a hot main finished in your oven. Orders at Posadas, including last-minute ones, are processed by phone or email at any hour.
Bring nothing perishable into Argentina without checking: meat, dairy and fruit fall under agricultural control. With the wet season shaping flying at SARP, local sourcing and sealed delivery to the aircraft keeps your galley compliant.
Food from outside Argentina is checked on arrival, and fresh items may be refused. Given the waiting time many crews spend at SARP, we suggest ordering meals here, as crew boxes or plated service.
Charter and catering are two separate bookings. A short empty repositioning to SARP illustrates it: no passengers, no meals, no invoice line. When guests fly, we deliver to the aircraft and bill it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
